Have you ever wanted to learn how to prepare Italian stuffed peppers at home? Here’s a recipe for you to try.

Ingredients

• 3 Bell Peppers
• 400 g ground beef
• 1 tbsp olive oil
• One cup tomato sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine
• 2 teaspoons garlic powder
• 1.5 teaspoons black pepper
• 1 teaspoon salt
• ½ chopped white onion
• 10 slices mozzarella cheese

Instructions

Start off by preheating your oven to 375 degrees F. 

Next, you’ll want to halve your peppers and remove the seeds and all of the “guts” from the inside of them. Set them aside on a baking dish lined with aluminum foil.

Once you’ve done this, add the olive oil to a large frying pan and heat on medium heat. After you’ve done this, add the ground beef, tomato sauce, balsamic vinegar, red wine, garlic powder, black pepper, salt, and chopped onion and cook. Stir occasionally.

When you see that the meat is almost cooked, add 4 slices of mozzarella cheese and stir in. This will give the peppers an added boost of creamy flavor.

When your meat is done cooking, fill the insides of the peppers with the ground beef mixture. After they’re full, top them with a slice of mozzarella cheese.

Bake in the oven at 375 degrees for 20-25 minutes, or until the cheese is melted and bubbly. Allow to cool for 15-20 minutes, and enjoy!

The post Italian Stuffed Peppers At Home appeared first on falafelandcaviar.com.

Ingredients:

• 4-4 1/2 lb bone-in, skin-on chicken pieces, trimmed
• 4 minced garlic cloves
• 2 tablespoons capers
• 1 cup chicken broth
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 cup diced onion
• 1/2 cup dry red wine
• 1 bay leaf
• 8 oz sliced mushrooms
• 28 oz canned diced tomatoes with liquid
• salt
• black pepper
• 4 tablespoons extra-virgin olive oil
• 1 cup diced red and yellow bell peppers 

Instructions:

1. Start by adding salt and pepper to the chicken to your taste.
2. Prepare a braising pan and add the olive oil. Turn on the stove to medium and let the oil heat.
3. Cook the chicken for 3 minutes per side. When you’re done with the meat transfer it to a plate.
4. Cook the onions with pepper for about 5 minutes. Next, include the mushrooms and let the ingredients sautee for 3 more minutes.
5. Transfer the ingredients to one side of the pan and add the capers, rosemary, and garlic to the other.
6. Cook them for 1 minute while also mixing constantly.
7. Add in the wine and cook for 3 minutes.
8. Pour in the chicken broth and tomatoes together with the liquid and the bay leaf. Wait for the mixture to start boiling and season with salt and pepper.
9. Include the chicken to the sauce, let it simmer with a lid for at least 45 minutes up to 2 hours.
10. When the time is up, serve it with grated parmesan and fresh parsley. Enjoy your chicken cacciatore.

The post Try This Classic Italian Chicken Cacciatore appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb mini meatballs
• 1 c parmesan cheese
• 1 lb cooked lasagna noodles
• 8 oz mushrooms
• 12 oz can tomato paste
• 2 lb grated mozzarella cheese
• 2- 30 oz cans tomato sauce
• 10 hard-cooked eggs, cut into 6 pieces each

Instructions:

1. Combine the tomato paste, 1/3 cup parmesan, tomato sauce, and mushrooms together in a pan. Let the mixture simmer and include the meatballs. Leave it to simmer on low heat for half an hour.
2. For the Calabrian lasagna, you will need a baking dish. Pour 1/2 cup tomato sauce on the bottom, top it off with a layer of noodles. Next add 1/2 cup tomato sauce, 1/3 cup parmesan, another layer noodles, 1/2 cup tomato sauce, and finish off with the eggs.
3. Cover the lasagna with the meatball and mushroom mixture. Continue with 1 lb mozzarella, 1/2 cup sauce, 1/3 cup parmesan, 1 layer noodles, and 1 lb mozzarella.
4. Place the dish in the oven for 30-60 minutes at 350 degrees. Let it cool down for 10 to 15 minutes before you serve it.

The post Calabrian Lasagna is Perfect For Sunday Lunch appeared first on falafelandcaviar.com.

Cacio e pepe simply means cheese and pepper in Italian. It is a a dish that hails from Rome and is something you will find on almost every menu in the city. It is super creamy and satisfying, although there is no cream in it! It is the perfect dish to make if you can’t be bothered to make a big fancy meal in the middle of the week or even something for a dinner party that will seem like you put a lot of effort into it. The best part is the sauce basically makes itself, and you don’t have to worry about getting lots of pots and pans dirty.

There are three ingredients to cacio e pepe and they are as follows: pasta, pecorino romano, and pasta water. The pecorino romano gets grated right into your serving bowl. Pull out a cup or so of the pasta water, which has salt and starch, and pour it into the bowl with the cheese. Whisk it until it’s smooth and creamy and that’s your sauce! Then, put the pasta right into the bowl. Swirl the pasta around so it’s completely covered by the sauce, and then season with as much black pepper as you like.

The post Make the Creamiest Cacio e Pepe appeared first on falafelandcaviar.com.

Don’t be afraid to take your caprese salad to the next level, making it in panini form and finding another great way to implement this Italian staple into your diet.

Here’s a great recipe for a caprese panini that’s utterly easy to make.

Ingredients

• 2 slices fresh ciabatta bread
• One medium-sized tomato
• Four fresh basil leaves
• 2 slices of fresh mozzarella cheese
• 1 tablespoon balsamic reduction
• Extra-virgin olive oil
• Kosher salt
• Black pepper

Instructions

Start off by washing the tomato and the basil leaves. Once you’ve done this, slice the tomato into pieces that are an appropriate size for your sandwich.

Next, take one slice of ciabatta bread. Place the two slices of fresh mozzarella on the bottom. On top, add the tomato slices and then the fresh basil leaves.

After this, take the other piece of ciabatta bread and drizzle it with the balsamic reduction and a bit of extra-virgin olive oil.

Then put some kosher salt and black pepper (to taste) on top of the ingredients of the other side of the sandwich.

The next thing you’ll want to do is combine the two pieces of bread and ingredients and put it into a sandwich toaster.

Wait until the sandwich is toasted, and you’re done. Enjoy!

The post This Caprese Panini Will Transport You to Italy appeared first on falafelandcaviar.com.

Puttanesca is a type of sauce that usually has tomatoes, olive oil, anchovies, olives, capers, and garlic. There are variations that don’t follow those guidelines exactly, but in general, you can be that anything Puttanesca will at least have some nice olives.

This dish is actually not so old. It was created in Naples in the mid 20th century, although no one knows exactly how the sauce got its start.

There is a story that some people came into a restaurant right before close begging the owner to make them something and calling him a foul name in the process. The chef only had a few tomatoes, capers, and olives, as the legend goes.

The bad word the customers used, puttanata, could be the root for Puttanesca, but no one knows for sure.

Nevertheless, Puttanesca is such a delicious meal to make. A fun way to deconstruct is to make a sheet pan version that has cubed bread, red onion, cherry tomatoes, whole black olives, and garlic. Roast it for about 10 minutes and then add in the shrimp and roast for another 8 minutes. Serve right off the platter and enjoy!

The post What Does Puttanesca Actually Mean? appeared first on falafelandcaviar.com.

Look no further than this recipe for Italian chicken stir fry. Consisting only of a few cheap, simple, and common ingredients, it’s a great option for whipping up an easy but tasty dinner. Let’s see how to make it!

Ingredients

• 2 chicken breasts
• 1 large or 2 medium-sized tomatoes
• 1 large onion
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• Rosemary
• Black Pepper
• Oregano

Instructions

Start off by putting a large skillet on the stove, adding 1 tbsp of olive oil, and turning the heat on medium-low.

As the pan heats up, slice the tomato and onion into medium-sized pieces. They should be slightly larger than bite-size.

Once the pan is hot, add the tomato and onion. Sprinkle with rosemary, black pepper, and oregano. Add half of the balsamic vinegar, and let cook for 15-20 minutes.

While the veggies simmer and cook, slice the two chicken breasts into strips, slightly larger than bite-sized. Season them with rosemary, black pepper, and oregano.

Once the veggies start to become juicy and wilted, add the chicken to the pan and raise the heat to medium. Add the rest of the olive oil and balsamic vinegar to the pan along with the chicken.

Once the chicken is cooked, your Italian chicken stir fry is ready to eat! It’s great with Italian bread or a spinach salad. Enjoy!

The post You’ll Love This Italian Chicken Stir Fry Recipe appeared first on falafelandcaviar.com.

Have you ever wanted to learn how to prepare Italian stuffed peppers at home? Here’s a recipe for you to try.

Ingredients

• 3 Bell Peppers
• 400 g ground beef
• 1 tbsp olive oil
• One cup tomato sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine
• 2 teaspoons garlic powder
• 1.5 teaspoons black pepper
• 1 teaspoon salt
• ½ chopped white onion
• 10 slices mozzarella cheese

Instructions

Start off by preheating your oven to 375 degrees F. 

Next, you’ll want to halve your peppers and remove the seeds and all of the “guts” from the inside of them. Set them aside on a baking dish lined with aluminum foil.

Once you’ve done this, add the olive oil to a large frying pan and heat on medium heat. After you’ve done this, add the ground beef, tomato sauce, balsamic vinegar, red wine, garlic powder, black pepper, salt, and chopped onion and cook. Stir occasionally.

When you see that the meat is almost cooked, add 4 slices of mozzarella cheese and stir in. This will give the peppers an added boost of creamy flavor.

When your meat is done cooking, fill the insides of the peppers with the ground beef mixture. After they’re full, top them with a slice of mozzarella cheese.

Bake in the oven at 375 degrees for 20-25 minutes, or until the cheese is melted and bubbly. Allow to cool for 15-20 minutes, and enjoy!

The post Italian Stuffed Peppers At Home appeared first on falafelandcaviar.com.

Ingredients:

• 4-4 1/2 lb bone-in, skin-on chicken pieces, trimmed
• 4 minced garlic cloves
• 2 tablespoons capers
• 1 cup chicken broth
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 cup diced onion
• 1/2 cup dry red wine
• 1 bay leaf
• 8 oz sliced mushrooms
• 28 oz canned diced tomatoes with liquid
• salt
• black pepper
• 4 tablespoons extra-virgin olive oil
• 1 cup diced red and yellow bell peppers 

Instructions:

1. Start by adding salt and pepper to the chicken to your taste.
2. Prepare a braising pan and add the olive oil. Turn on the stove to medium and let the oil heat.
3. Cook the chicken for 3 minutes per side. When you’re done with the meat transfer it to a plate.
4. Cook the onions with pepper for about 5 minutes. Next, include the mushrooms and let the ingredients sautee for 3 more minutes.
5. Transfer the ingredients to one side of the pan and add the capers, rosemary, and garlic to the other.
6. Cook them for 1 minute while also mixing constantly.
7. Add in the wine and cook for 3 minutes.
8. Pour in the chicken broth and tomatoes together with the liquid and the bay leaf. Wait for the mixture to start boiling and season with salt and pepper.
9. Include the chicken to the sauce, let it simmer with a lid for at least 45 minutes up to 2 hours.
10. When the time is up, serve it with grated parmesan and fresh parsley. Enjoy your chicken cacciatore.

The post Try This Classic Italian Chicken Cacciatore appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb mini meatballs
• 1 c parmesan cheese
• 1 lb cooked lasagna noodles
• 8 oz mushrooms
• 12 oz can tomato paste
• 2 lb grated mozzarella cheese
• 2- 30 oz cans tomato sauce
• 10 hard-cooked eggs, cut into 6 pieces each

Instructions:

1. Combine the tomato paste, 1/3 cup parmesan, tomato sauce, and mushrooms together in a pan. Let the mixture simmer and include the meatballs. Leave it to simmer on low heat for half an hour.
2. For the Calabrian lasagna, you will need a baking dish. Pour 1/2 cup tomato sauce on the bottom, top it off with a layer of noodles. Next add 1/2 cup tomato sauce, 1/3 cup parmesan, another layer noodles, 1/2 cup tomato sauce, and finish off with the eggs.
3. Cover the lasagna with the meatball and mushroom mixture. Continue with 1 lb mozzarella, 1/2 cup sauce, 1/3 cup parmesan, 1 layer noodles, and 1 lb mozzarella.
4. Place the dish in the oven for 30-60 minutes at 350 degrees. Let it cool down for 10 to 15 minutes before you serve it.

The post Calabrian Lasagna is Perfect For Sunday Lunch appeared first on falafelandcaviar.com.

Cacio e pepe simply means cheese and pepper in Italian. It is a a dish that hails from Rome and is something you will find on almost every menu in the city. It is super creamy and satisfying, although there is no cream in it! It is the perfect dish to make if you can’t be bothered to make a big fancy meal in the middle of the week or even something for a dinner party that will seem like you put a lot of effort into it. The best part is the sauce basically makes itself, and you don’t have to worry about getting lots of pots and pans dirty.

There are three ingredients to cacio e pepe and they are as follows: pasta, pecorino romano, and pasta water. The pecorino romano gets grated right into your serving bowl. Pull out a cup or so of the pasta water, which has salt and starch, and pour it into the bowl with the cheese. Whisk it until it’s smooth and creamy and that’s your sauce! Then, put the pasta right into the bowl. Swirl the pasta around so it’s completely covered by the sauce, and then season with as much black pepper as you like.

The post Make the Creamiest Cacio e Pepe appeared first on falafelandcaviar.com.

Don’t be afraid to take your caprese salad to the next level, making it in panini form and finding another great way to implement this Italian staple into your diet.

Here’s a great recipe for a caprese panini that’s utterly easy to make.

Ingredients

• 2 slices fresh ciabatta bread
• One medium-sized tomato
• Four fresh basil leaves
• 2 slices of fresh mozzarella cheese
• 1 tablespoon balsamic reduction
• Extra-virgin olive oil
• Kosher salt
• Black pepper

Instructions

Start off by washing the tomato and the basil leaves. Once you’ve done this, slice the tomato into pieces that are an appropriate size for your sandwich.

Next, take one slice of ciabatta bread. Place the two slices of fresh mozzarella on the bottom. On top, add the tomato slices and then the fresh basil leaves.

After this, take the other piece of ciabatta bread and drizzle it with the balsamic reduction and a bit of extra-virgin olive oil.

Then put some kosher salt and black pepper (to taste) on top of the ingredients of the other side of the sandwich.

The next thing you’ll want to do is combine the two pieces of bread and ingredients and put it into a sandwich toaster.

Wait until the sandwich is toasted, and you’re done. Enjoy!

The post This Caprese Panini Will Transport You to Italy appeared first on falafelandcaviar.com.

Puttanesca is a type of sauce that usually has tomatoes, olive oil, anchovies, olives, capers, and garlic. There are variations that don’t follow those guidelines exactly, but in general, you can be that anything Puttanesca will at least have some nice olives.

This dish is actually not so old. It was created in Naples in the mid 20th century, although no one knows exactly how the sauce got its start.

There is a story that some people came into a restaurant right before close begging the owner to make them something and calling him a foul name in the process. The chef only had a few tomatoes, capers, and olives, as the legend goes.

The bad word the customers used, puttanata, could be the root for Puttanesca, but no one knows for sure.

Nevertheless, Puttanesca is such a delicious meal to make. A fun way to deconstruct is to make a sheet pan version that has cubed bread, red onion, cherry tomatoes, whole black olives, and garlic. Roast it for about 10 minutes and then add in the shrimp and roast for another 8 minutes. Serve right off the platter and enjoy!

The post What Does Puttanesca Actually Mean? appeared first on falafelandcaviar.com.

Look no further than this recipe for Italian chicken stir fry. Consisting only of a few cheap, simple, and common ingredients, it’s a great option for whipping up an easy but tasty dinner. Let’s see how to make it!

Ingredients

• 2 chicken breasts
• 1 large or 2 medium-sized tomatoes
• 1 large onion
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• Rosemary
• Black Pepper
• Oregano

Instructions

Start off by putting a large skillet on the stove, adding 1 tbsp of olive oil, and turning the heat on medium-low.

As the pan heats up, slice the tomato and onion into medium-sized pieces. They should be slightly larger than bite-size.

Once the pan is hot, add the tomato and onion. Sprinkle with rosemary, black pepper, and oregano. Add half of the balsamic vinegar, and let cook for 15-20 minutes.

While the veggies simmer and cook, slice the two chicken breasts into strips, slightly larger than bite-sized. Season them with rosemary, black pepper, and oregano.

Once the veggies start to become juicy and wilted, add the chicken to the pan and raise the heat to medium. Add the rest of the olive oil and balsamic vinegar to the pan along with the chicken.

Once the chicken is cooked, your Italian chicken stir fry is ready to eat! It’s great with Italian bread or a spinach salad. Enjoy!

The post You’ll Love This Italian Chicken Stir Fry Recipe appeared first on falafelandcaviar.com.